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RECIPE
21 INGREDIENTS12 STEPS1HR 10MIN

Spicy Korean Clam Chowder

5.0
1 Ratings
Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
This clam chowder embodies everything a real clam chowder should be unapologetic for- salty pork fat, rich, thick body, soft chunks of potato and plenty of unchopped bits of clam throughout. Plus, it is seasoned with miso paste and gochujang giving it a sustaining heat. Serves 4-6.

1HR 10MIN

Total Cooking Time

21

Ingredients
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
Ingredients
US / METRIC
Servings:
4
Serves 4
1 Tbsp
3 oz
Pancetta, finely chopped
about 2-inch square
1
Small Onion, finely chopped
1/3 cup
Celery, finely chopped
3 cups
Whole Milk
1 cup
Clam Juice
1/4 cup
Sake
2 Tbsp
1/2 Tbsp
1 1/2
Large Russet Potatoes, diced
divided
2 Medium-size Potatoes
3/4 tsp
Ground White Pepper
3/4 cup
Heavy Cream
2 Tbsp
Fresh Chives, sliced
2 tsp
Fresh Ginger, grated
to taste
1 tsp
for each serving
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Directions

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Step 1
Clean the Littleneck Clams (3 pound) for the clam meat and clam juice, as well as the Littleneck Clams (25) that will be used later in the soup. After washing, chill the clams that will be used later.
Step 2
Combine the fresh little neck clams in a pot with Sake (1/4 cup), then put the lid on and cook over medium-high heat for 2 to 3 minutes, until they're all opened. Remove the meats and discard shells. You'll have a cup of meat.
Step 3
Place the clam meat in the refrigerator, and strain the Clam Juice (1 cup) through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
Step 4
In a large pot, cook Olive Oil (1 tablespoon) and Pancetta (3 ounce) over medium heat until the fats are rendered and the pancetta is browned.
Step 5
Add Onion (1), Celery (1/3 cup), and Bay Leaf (3), then cook for another 5 min until softened and translucent.
Step 6
Add All-Purpose Flour (2 tablespoon) and cook for a minute. Add the Whole Milk (3 cup), clam juice, Gochujang (2 tablespoon), Miso Paste (1/2 tablespoon), half of the Russet Potato (1 1/2), Ground Black Pepper (3/4 teaspoon), and Ground White Pepper (3/4 teaspoon).
Step 7
Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minutes.
Step 8
Meanwhile, combine the other half of the diced potatoes with Heavy Cream (3/4 cup) in a small pot. Put the lid on and cook over medium to medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream). Set aside.
Step 9
After simmering, the soup-mixture will look broken (the fats and water have separated and look grainy). Don't panic. Transfer the mixture to a blender or use a hand-held immersion blender, and blend until it's smooth and creamy.
Step 10
Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat, stirring occasionally, until the clams have opened.
Step 11
Add the clam meat, Fresh Chives (2 tablespoon), Fresh Ginger (2 teaspoon), taste and re-season with Fish Sauce (to taste) if needed.
Step 12
To each bowl, add Unsalted Butter (1 teaspoon) and a little dust of ground white pepper and chili flakes. Serve with rustic country bread, or, if you're my kind of chowder-er, with hot steamed rice. Yes.

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